Milk buns.
  1. Melt yeast into part of the milk ( I use a blender) let it rest for a couple of minutes.
  2. I suggest to melt also the powdered milk as mine was more in flakes than in powder and they wouldn not melt easily into the dough.
  3. Add to this liquid all the other ingredients and knead untill you have an elastic dough.
  4. Put it in a bowl covered with cling film and store for 12 hours in fridge.
  5. Take the dough, make a rectangle with a rollpin tall about 0.15 inch and cut circles of about 2 inches diameter.
  6. Let them rest untill double then brush with some egg, beated.
  7. Bake at 390°F for 5-6 minutes.
Recipe Notes

For my convenience I don’t spread dough with a rollpin but roll small loaves of about 0.4 oz.